We harvested, with the assistance of our little neighbors, one of our two Brussels Sprouts plants. Standing over four feet tall and with a three foot stalk, it delivered about three cups of the mini-cabbage-looking vegetables. First coated with olive oil, garlic powder, cayenne pepper and sea salt, they were baked with bacon slices and diced onion for 30 minutes at 400 degrees. Out of the oven, they were topped with pine nuts before serving. Yummy!